Vegan Caribbean Rum Cake + Cookbook Giveaway!

caribbean-vegan

While we were in Barbados a couple weeks back I ran into Taymer Mason, the best selling author of Caribbean Vegan – Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion (Expanded Second Edition). Taymer is a long time friend, food blogger and someone I have a lot of respect for, especially since she’s one of the pioneers when it comes to “Caribbean” food blogging and documenting recipes in a format that’s easy to follow and replicate.

Our meeting was very coincidental as we were about to head out for a scheduled event in Bridgetown and it just so happen that Taymer was at the resort we were staying at for a lunch date with a friend.. we were just finishing up a couple adult beverages  at the same restaurant/bar. After doing the obligatory selfie for Instagram, Taymer gave me a peek at her NEW baby (I remembered the same pride I had when I published my first cookbook). I was immediately impressed.. “wow no she didn’t just hit us 200 Caribbean recipes.. VEGAN?” Since we were on our way out, I didn’t have time to go through  the entire book, however I have a copy in hand now, so here are some quick observations…

  • 200 vegan recipes
  • ALL 200 recipes are “Caribbean” in nature
  • NEW ways to use vegetables
  • A great representation of the ENTIRE Caribbean
  • Fresh, Healthy and TASTY (yes, I’ve given a few recipes the test-drive since getting my copy)
  • The images jumps out at you and demands you give the recipes a try
  • Easy to follow recipes, with simplified step by step cooking/prep instructions
  • This in NOT a book just for the kitchen.. this one is right at home on the coffee table as you’ll want to show it off

To prevent this post becoming overly long I won’t go on further, however I’ll hit you with a recipe from Taymer’s book below and immediately after you’ll get a chance to win a copy so you too can fall in love with Caribbean Vegan – Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion

vegan-rum-cake
Caribbean Vegan Rum Cake ~ Photographs © Matthew Benson

Rum Cake 

There are two common rum cakes in the Caribbean. One, called “black cake,” is made during Christmas holidays and for weddings using rum-soaked fruit. The other is made like a regular cake and has a buttered rum glaze, which is this recipe. (Serves 8)

Ingredients

Cake
¼ cup (60 ml) plus 2 tablespoons dark rum, preferably Mount Gay
¼ cup (60 ml) white rum, or additional dark rum
2 tablespoons falernum (see Island Tips)
½ cup (75 g) raisins
½ cup (115 g) vegan margarine
½ cup (115 g) vegetable shortening
1 cup (200 g) light brown sugar
2 tablespoons warm water
1 tablespoon Ener-G egg replacer
1 teaspoon vanilla essence, or ½ teaspoon vanilla extract
2 cups (250 g) unbleached all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon pink or sea salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon apple cider vinegar
1 cup (240 ml) nondairy milk
1 tablespoon molasses

Rum Glaze
¼ cup (60 g) vegan margarine
¼ cup (60 ml) water
3 tablespoon brown sugar
1 teaspoon vanilla essence, or ½ teaspoon vanilla extract
¼ cup (60 ml) dark rum, preferably Mount Gay

1. To make the cake, pour ¼ cup (60 ml) of the dark rum, the white rum, and the falernum over the raisins and let them soak overnight in a covered container.

2. Preheat the oven to 350°F (180°C). Grease a 9 × 3-inch (23 × 8 cm) Bundt pan.

3. Cream the margarine and shortening with the sugar until fluffy using an electric mixer. Whisk the water and egg replacer together, then add to the sugar mixture, along with the vanilla essence. Stir until evenly incorporated. Add the flour, cinnamon, salt, baking powder, and baking soda and mix until just incorporated.
4. Stir the vinegar into the milk, then mix into the batter. Fold in the raisins and their liquid, the molasses, and the remaining 2 tablespoons of dark rum.

5. Scrape the batter into the prepared pan and bake for 35 to 40 minutes, until brown and the top of the cake springs back when gently pressed.

6. Meanwhile, make the glaze. Combine the margarine, water, brown sugar, and vanilla essence in a small saucepan over low heat. Cook, stirring frequently, until the sugar has dissolved. Turn off the heat and stir in the rum. 7 Glaze the cake as it cools. Let cool completely before serving.

ISLAND TIPS
Falernum is a flavored syrup from the West Indies. It is full of tropical flavors, including lime, ginger, and almond. Look for it in well-stocked liquor stores. For a stunning presentation, toss slivered almonds with sugar over medium heat for a few seconds and decorate the cake.


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Cookbook Giveaway!

  • open to US and Canada residents only
  • enter as many times as you want
  • there are 3 ways to enhance your chances of winning (see the contest below – comment, follow us on twitter & Facebook)
  • you MUST leave a comment to win. (should your name be chosen at random and we notice that you didn’t comment below, we WILL select another winner)
  • 1 winner will be selected, then contacted for your shipping details

Good luck to everyone who enters and be sure to check out Ms Mason’s Caribbean Vegan – Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion It’s definitely worth adding to your cookbook collection.. even if you’re not a vegan.  

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Read Next

Simple Braised Pork Belly.

Here’s another one of those recipes influenced by our recent trip to the Caribbean and by requests we’ve…
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